Chef's Choice Bbq Meat Combo Platter Recipe

Preparation and Smoking Timeline

1. 1

   Make Rub Blend

   In a large mixing bowl, whisk together brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, ground cumin, and cayenne pepper (if using) until evenly combined. Reserve rub mixture for coating the meats.

2. 2

   Trim and Prep Brisket

   Trim excess fat cap to about 1/4 inch, remove any silver skin, and pat dry with paper towels.

3. 3

   Apply Rub to Brisket

   Generously pat the brisket with the rub blend on all sides, pressing the spices into the surface. Let rest at room temperature for 15-30 minutes before smoking.

4. 4

   Prepare Ribs

   Remove the tough membrane from the back of the ribs. Pat dry and apply a liberal amount of rub on both sides, massaging into the surface.

5. 5

   Prepare Pork Shoulder

   Trim any excess skin or hard fat cap. Apply rub evenly over all surfaces, ensuring a thorough coating around the edges.

6. 6

   Apply Rub to Chicken

   Pat dry the chicken thighs. Rub under the skin where possible and across the surface. Let rest for 15 minutes to set the seasoning.

7. 7

   Prepare Sausage

   Pat dry sausage links and rub all over with remaining rub to enrich flavor; set aside until ready to smoke.

8. 8

   Preheat Smoker

   Preheat smoker to 225-250°F (107-121°C). Light wood such as apple, hickory, or cherry for balanced smoke flavor.

9. 9

   Smoke Meats

   Arrange brisket, ribs, pork shoulder, chicken, and sausage on the smoker in a single layer with space between pieces for even smoke. Maintain steady temperature and rotate pieces if needed for even exposure.

10. 10

    Monitor Internal Temperatures

    Continue smoking and monitor internal temps: brisket 195-205°F (91-96°C), pork shoulder 195-205°F (91-96°C), ribs 190-203°F (88-95°C), chicken 165°F (74°C), sausage 160°F (71°C). Spritz with water or apple juice if surface dries; adjust airflow to maintain heat around the target range.

11. 11

    Optional Wrapping

    When brisket and pork shoulder reach deep tenderization stages, wrap in butcher paper or foil to push through stall and retain moisture. Return to smoker until target internal temps are reached and probe enters with little resistance.

12. 12

    Rest and Slice

    Remove meats from smoker and tent loosely with foil. Rest 20-30 minutes. Slice brisket against the grain, pull pork or slice as desired, cut chicken into bite-sized pieces, and slice sausage into rounds or planks.

13. 13

    Plate and Serve

    Arrange all meats on a large platter. Offer BBQ sauce on the side for dipping or brushing lightly over meat before serving. Accompany with sides like pickles, coleslaw, cornbread (not included in ingredients) as desired.